PEACH BREAKFAST CAKE
This is a peach coffee cake/breakfast cake. Perfect fall brunch item/after dinner dessert to serve with coffee. I had something similar to this once at a brunch and decided to come up with my own version. It's easy to make and never lasts long. I hope you all enjoy it!
Provided by ladybug
Categories Breakfast
Time 55m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Drain peaches, reserve liquid. Chop peaches into bite size pieces. Mix together cake mix, liquid from peaches, cinnamon, eggs, peaches, oil and vanilla pudding mix. Pour into 9x13 pan and top with crumb topping. Bake at 350 35-45 minutes or until center is just set. Toothpick inserted in center should come out with moist crumbs attached.
- Crumb topping:
- Mix together sugar and flour, add butter and mix with fork until crumbs are size of peas.
Nutrition Facts : Calories 518.2, Fat 18.4, SaturatedFat 4.5, Cholesterol 73.6, Sodium 530.2, Carbohydrate 85.5, Fiber 1.9, Sugar 60.1, Protein 5.4
PEACHY BREAKFAST MUG CAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
- Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
- Top with the yogurt and a drizzle of honey.
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
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- Preheat oven to 325°F. Turn the base of an 8-inch springform pan upside down so you can easily slide the cake off. Line the bottom with a round piece of parchment paper, then lightly spray the pan with vegetable cooking spray.
- In a large mixing bowl, whisk together 2 cups of flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
- In a small mixing bowl lightly whisk the eggs. Add the sour cream, melted cooled butter, vanilla and almond extracts. Fold together with a rubber spatula until blended. Set aside.
- Peel and chop the peaches into 3/4-inch chunks and add to a medium mixing bowl. Toss the peaches with the remaining 1/3 cup of flour until coated. Set aside.
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